FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g
GUAVA JAM RECIPE
This is a delicious, easy-to-make sweet Guava Jam, made with only three ingredients. This homemade jam is great over a toast. Quick & Easy jam recipe that will be enjoyed by everyone at home.
Provided by Mely Martínez
Categories Desserts
Time 47m
Number Of Ingredients 3
Steps:
- Place guavas in a medium-size saucepan and cover with the water. Turn heat to medium heat and cook for 15 minutes. The guavas will look soft.
- Remove the seeds using a spoon to scoop them out.
- Place guavas, sugar, and 1 cup of the cooking water in your blender. Process until it looks like a fine pure. Remove the rest of the liquid from the saucepan, this liquid can be used to make tea if you want.
- Return the guava mix to the saucepan and cook again in low heat for about 30 minutes, stirring frequently. The jam will be ready when you can see the bottom of the saucepan while stirring the jam.
- Pour the hot jam immediately into clean jars, close the lids tightly and place on your kitchen counter covered with a kitchen napkin or towel.
- After a couple of hours, you will hear a pop sound, which is the sound of the lids indicating that the jars are sealed. Wait until they are completely cool and store in your pantry for up to a year. Once you open a jar of your sweet and delicious jam, store in the fridge.
Nutrition Facts : ServingSize 1 Tbsp., Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 4 g
17 FRESH GUAVA RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a guava recipe in 30 minutes or less!
Nutrition Facts :
STRAWBERRY GUAVA JAM
I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Recipe #460307). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.
Provided by Ambervim
Categories Low Protein
Time 1h
Yield 3 Pints
Number Of Ingredients 3
Steps:
- Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
- Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
- Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
- Cook gently until guavas are tender, about 30 minutes.
- Add lemon and sugar.
- Stir the mixture until the sugar has dissolved.
- After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
- Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
- Pour into sterilized jars, seal and use safe canning methodology.
Nutrition Facts : Calories 851, Fat 1.1, SaturatedFat 0.3, Sodium 4.4, Carbohydrate 217.1, Fiber 5.5, Sugar 209.5, Protein 2.7
SWEET STRAWBERRY GUAVA JAM
This jam can keep in the fridge for at least a month. Time does not include 2 hours chilling in the fridge. Recipe from Vegetarian Planet by Didi Emmons
Provided by cookiedog
Categories Strawberry
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar.
- Bring the mixture to a boil, and let it simmer for 10 minutes.
- In a cup, combine the 2 tablespoons sugar and pectin. Stir well.
- Add this mixture to the boiling guava-strawberry liquid.
- Stir well, and let the mixture boil for at least 2 minutes to activate the pectin.
- Remove the pan from the heat, and add the lime rind.
- With a potato masher or immersion blender, mash the jam well.
- Pour it into a sturdy plastic container with a tight-fitting lid.
- Let the jam cool, then cover it.
- Chill it for at least 2 hours before serving.
- The jam will keep in the refrigerator for at least 1 month.
Nutrition Facts : Calories 432, Fat 0.5, Sodium 26.1, Carbohydrate 111.5, Fiber 3.9, Sugar 96.7, Protein 1
GUAVA JAM
This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.
Provided by pattyshaw
Time 14h5m
Yield 80
Number Of Ingredients 4
Steps:
- Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
- Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
- For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
- While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 11 g
HOW TO MAKE STRAWBERRY BLUEBERRY JAM RECIPE
Strawberry Blueberry Jam is a delicious jam recipe made with fresh strawberries and blueberries.
Provided by Arlene Mobley - Flour On My Face
Categories DIY
Time 45m
Number Of Ingredients 5
Steps:
- Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
- Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
- Wash the strawberries, drain well and stem. Slice and measure until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
- Place the blueberries in another bowl and crush, leaving some whole berries.
- Add the 7 cups of sugar to a large pot.
- Measure 4 cups of the crushed strawberries and 4 cups of crushed blueberries and pour the fruit into the pot with the sugar.
- Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
- Stir to mix the sugar with the crushed berries.
- Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
- Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove the pot from heat and allow to settle for a few minutes.
- Skim off as much foam as possible with metal spoon and discard the foam.
- Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
- Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within 1/4 inch of the top. Wipe the jar rim and threads with a damp paper towel.
- Place a flat lid on top of the jar then screw a band on the jat just until finger tight. Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
- Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
- Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
- After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 54 kcal, Sugar 13 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 1 g, Cholesterol 1 mg
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- Slice the strawberries and extract the pulp from the guavas by cutting them in half and scooping it out with a spoon (this is the most time-consuming part of the process but if you only make a small batch, it won't take long at all).
- Combine the lemon juice and fruit in a heavy bottomed saucepan and cook on medium heat for about 7 minutes while it breaks down and releases its juices.
- Once it is boiling and juicy, add the sugar and zest (and liqueur if you are using), turn down to medium low and continue to boil and reduce for another 15 minutes or so. You’ll feel as you mix it that the liquid is reducing and you’ll see on the sides of the pan that the level goes down about 1 inch in volume (depends on size of your pan of course). As you mix occasionally, skim off the white foam that appears.
- It’s done when it is visibly thicker and all the fruit is broken down. As it cools, it will thicken further. (I used a wooden spoon to help break up the fruit as it cooked.)
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